ABK’s fresh Quinoa Salad is everything you want in a fantastic summer dish – quick to prepare, packed with fresh herbs and veggies, and full of flavor. Our Quinoa Salad is made with homemade vinaigrette and it’s even better on day two!  

the best quinoa salad
Quinoa Salad with baby spring mix.

I first made this salad back in 2012. It was inspired by a recipe in Bon Appetite which seemed a little fussy with endive and other ingredients that are not easily accessible. I pared it back, used ingredients that are commonly found at a local grocery, and made the absolute best quinoa salad ever!

This salad is fresh and easy to make for lunch or dinner and it lends a bit of green to any menu! Also, this recipe is least likely to show up, but always a welcome addition to almost any meal as a side dish.

quinoa salad ingredients

How to cook quinoa in a rice cooker + a few tips for cooking quinoa:

Quinoa may be cooked on the stovetop, but I prefer using a rice cooker. The water/liquid ratio for cooking quinoa is 3/4 cup quinoa to 1 1/2 cups water or chicken broth (for more flavor). For this recipe, we use 1 1/2 cups quinoa, so we add 3 cups liquid.

Quinoa should be rinsed to remove the natural coating on the quinoa, which can cause a bitter flavor.

  1. Place the rinsed quinoa into a rice cooker (or rinse it in the cooking pot and drain well). Add liquid.
  2. Turn on rice cooker. When finished cooking, let sit for 5 minutes. Remove lid, gently fluff the cooked quinoa with a fork, spread on a platter or baking sheet and let cool.

Quinoa Salad tastes great served as-is, or tossed with your favorite greens. We found that it keeps well overnight – but greens wilt, so only add enough to eat at one sitting. 

Quinoa Salad

How do I serve Quinoa Salad?

1 ½ cups of dry quinoa makes almost 5 cups cooked, so this recipe makes about 9 cups of salad. Add greens and you can stretch it even further. I love this salad in the summer when the days are hot and motivation to cook is low! Since this recipe makes a lot, it is ideal for making early in the week so it’s available for a quick lunch or dinner as a main or side dish.

5 (+1) Quick Facts About Quinoa:

  1. Quinoa is actually a seed, not a grain.
  2. It’s gluten free.
  3. It’s a complete protein (which is rare for plant-based foods).
  4. Rich in fiber and minerals such as iron and magnesium.
  5. Its low glycemic index helps keep blood sugar steady. 

We love salads! Here are some we know you’ll love too: Fresh Thai Cucumber Salad, Orzo Salad with Fresh Lemon and Chive Dressing, and Fresh Corn and Tomato Salad. 

This post originally published June 2012, updated with new photos and content August 2025

Quinoa Salad

Print Pin
Author: Si Foster
Course: brunch, Salad, Side Dish
Cuisine: Mediterranean
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12
This quick and easy quinoa salad is the perfect side or main dish salad for almost any occasion!

Ingredients 

  • 1 1/2 cups quinoa, rinsed
  • 4-5 baby cucumbers, or garden cukes, seeded, cut into 1/4-inch cubes*
  • 1 small red onion, cut into 1/4-inch cubes
  • 1 pint of grape tomatoes, cut in half , or one large tomato cored, seeded, and diced
  • 1 bunch Italian parsley leaves, chopped
  • 2 bunches mint leaves, chopped (or one package from grocery)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 lemon, juiced
  • 1 1/2 teaspoons salt (or to taste)
  • freshly ground black pepper (to taste)
  • 6 cups loosely packed romaine, spinach, green or red leaf lettuce, or your favorite greens
  • 1 avocado, cut into chunks

Instructions

  • Cook quinoa according to package directions. I used a rice cooker and cooked 1 1/2 cups quinoa in 3 cups of water.
  • When cooked, fluff with a fork and cool completely.
  • Add cooled quinoa in a large bowl along with cucumbers, onion, tomato, parsley and mint. Toss. Top with avocado.
  • In a small bowl, whisk together the olive oil, vinegar, lemon juice salt and pepper.
  • Pour dressing over the salad and lightly toss to coat.
  • Serve on its own or over a bed of greens as desired.

Notes

  •  If you don’t have a rice cooker, follow package directions for cooking on the stove top. Quinoa may also be cooked in an Instant Pot on the “Rice Cooker” setting. 
  • It is essential to completely cool the quinoa after cooking. Fluff it up a bit and place in fridge. This may also be done several hours before serving, or up to a day before.
  • The greens can be placed on a platter or bowl with the salad spooned on top, or chopped up and added to the salad and tossed. 
  • Add cooked, chopped chicken for a main dish. 
 
 

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!